Oct
17
2007
I had a huge headache earlier this evening. Not wanting to pop a few Advils, I decided to make a new batch of orange zest confit and watch last week’s episode of Dexter. I used four oranges this time instead of two. These were actually a lot more work this time because their skins were quite thick. I had to slice off the pith from the peel. Being that I’m still way too into my Global knife, I decided to remove the pith with it. Any well-adjusted person would probably use a paring knife or utility knife. I, being to lazy to use another, went after that damned pith with my 8″ chef knife. My first attempt was not the greatest, leaving about an eighth of an inch of pith on the the peel. I figured I rather have the zest confit be slightly bitter than have to tell everyone I know or meet that I lost a finger while zesting a fruit. By my third orange, I have perfected the art. Pith was hardly to be found. It was beautiful.
This is one of the things I miss about working in the kitchen day in and day out. It’s the craft. The elusive, intangible thing you gain through repetition and practice. The ability to quickly slice even strips of orange peel at lightning (ok, slightly slower than lighting) speed. The satisfaction of producing something to perfection. I can’t say my zest confit came out perfect, but it’s almost there.
I find it funny that all it took to push me back in the kitchen was a television show. I will smack anyone who says television is just a wasteland. I guess it’s good to know that there are others who loves food and sees food like I do.
After a good hour of zest-making and a delicious episode of Dexter, my headache is completely vanquished. Who needs drugs? I sure don’t. Unless, of course, it’s caffeine stuffed inside a bean, then ground and brewed with hot water with some steam milk, topped with froth.
Oct
16
2007
My mother bought me a new whetstone for me the other day from a local Korean market. I can’t wait to use it. I sharpened my new knife last week with our really old stone. It worked, but it was a pain to use because it has a huge curve after years of usage.
Oct
16
2007
I just came back from attending another reading with my favorite author, David Sedaris. Seeing him live shows me how great of a writer he is. Not only is his published writing stellar, he read some excerpts from his diary and those also sounded polished and very narrative. His reading lasted just under two hours. It all went by too quickly. His next book is not going to be released until June. This bummed me out. I was hoping that it would be sooner than that. He was talking about this book last time he was in town last year.
Oct
11
2007
This is pretty. It’s the new 400 plus horsepower IS from Lexus. It has a 8-speed direct shift transmission that can change gears in 0. 1 ms. That’s slightly faster than the DSG system in my GTI. I’d be upset if this wasn’t such a sexy car. There’s a 5.0 liter V8 under the hood. That’s way too much power for this body. I test drove the IS-250 when that first came out. That was quite zippy with half the power. No official pricing on this IS yet. I’m going to start checking my couches in case I dropped a few grand in them.
Oct
06
2007
How did this get by me? I must be losing it. Echoes, Silence, Patience & Grace, the Foo Fighter’s 7th album, was released last Tuesday and I did not even know about it. I’m watching The Pretender video right now. Sounds a little heavier than they have been lately. I like it. Pretty slick video. Dave Grohl is sporting his Gibson Firebird.
Note to self: Go buy the album.
Oct
04
2007
Boeuf Bourguignon, otherwise known as beef burgundy, served with a side of pommes puree. This is my second attempt at a Les Halles Cookbook recipe. The meat really sucked. It needed an extra hour or so of cooking at low heat, but I didn’t have time. The flavor was amazing though. Next time I definitely need a better cut of meat. The recipe is much more suited for a lazy Sunday afternoon.
